Onion Dolmas

Name: Onion Dolmas
Ingredients: six large dry onions; salt; paprika; tomato catsup; enough broth to cover the bottom of the dish

From Pan-Pacific cook book, 1915

Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

360Calories

10 gProtein

84 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories360 kcal

Protein9.9 g

Carbohydrates84 g

Fiber15 g

Sugars38 g

Total Fat0.9 g

Saturated Fat0.4 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium36 mg

Potassium1314 mg

Calcium207 mg

Iron1.9 mg

Magnesium90 mg

Phosphorus261 mg

Zinc1.5 mg

Copper0.4 mg

Manganese1.2 mg

Vitamin D0 mcg

Vitamin C67 mg

Vitamin A0 mcg

Vitamin E0.2 mg

Vitamin K3.6 mcg

Vitamin B61.1 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1 mg

Folate171 mcg

Choline55 mg

Caffeine0 mg

Water802 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 48. The excerpt below is the record exactly as published.

ONION DOLMAS— TURKISH Peel six large dry onions and cut each on the side length- wise ; throw^ into boiling water and cook until tender enough to loosen the leaves without taking from the stem ; slip some of the dolma mixture (No. 278) between the outer leaves, remove the heart and fill it. Place the onions closely together in a casserole, sprinkle with salt, paprika, tomato catsup and enough broth to cover the bottom of the dish

Cook this with the app: pantry check, scaling, and the assistant.